Coconut Curry Soup with Dumplings: A Cozy Vegan Treat

Coconut Curry Soup with Dumplings is a comforting, hearty, and quick vegan meal perfect for chilly nights.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tablespoons avocado oil Substitute with olive oil if needed.
1 onion Finely chopped for quicker cooking.
3 scallions Use both white and green parts.
1 cup cremini mushrooms Any mushrooms can be swapped in.
3 cloves garlic Minced for even cooking.
3 tablespoons red Thai curry paste Adjust for desired heatiness.
1 teaspoon salt Can be reduced or omitted.
4 cups vegetable broth Chicken broth is a good alternative.
2 tablespoons soy sauce Opt for tamari to keep it gluten-free.
1 can (13.5 oz) coconut milk Light coconut milk can reduce calories.
1 tablespoon sugar Can be omitted or substituted with agave syrup.

For the Dumplings

12-15 frozen vegan dumplings Check for gluten-free options if necessary.

For Serving

to taste chili oil Drizzle on top for added heat.
to taste cilantro Feel free to omit.
to taste crispy garlic Use pre-packaged or homemade.

Equipment

heavy-bottom pot

Method

Step‑by‑Step Instructions

In a heavy-bottom pot, heat avocado oil over medium-low heat until shimmering. Add chopped onion, white parts of scallions, and minced garlic. Sauté for around 5 minutes until soft and caramelized.
Stir in chopped cremini mushrooms, cooking for another 3-4 minutes until browned and tender.
Add red Thai curry paste, sugar, and soy sauce to the pot. Sauté for 2 minutes until well combined.
Pour in vegetable broth, stirring well. Bring to a gentle simmer for about 5 minutes.
Stir in coconut milk and let simmer for another 3 minutes.
Gently add frozen vegan dumplings, cover, and cook for approximately 7 minutes until heated through.
Taste and adjust seasoning with salt or soy sauce if desired. Serve hot with garnishes.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Consider using high-quality red Thai curry paste and adding extra veggies for added nutrition. Store leftovers in the fridge for up to 3-5 days.

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